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If not using buttermilk, mix milk and lemon juice, then wait ten minutes.
Mix or sift dry ingredients (flour, salt, baking soda, baking powder, sugar).
Beat egg(s).
Mix eggs, oil, and milk mixture.
Combine wet and dry ingredients and mix until moistened (not too long). Some lumps are OK. Better to sift out lumps earlier than to overmix (which could produce tough pancakes).
Pour in desired serving size over greased 375°F griddle or pan.
When bubbles appear but before the surface looks dry, flip the pancake.
After about a minute, you can check the bottoms of the pancake for doneness. Ideally, both top and bottom will be a golden brown.
Serve with butter and real maple syrup.
Makes 4 8-inch pancakes, or about 10 5-inch pancakes.